Preheat the oven to 350°F and line a baking sheet with parchment paper. Spray the parchment paper with cooking spray.

Crack each egg and separate the egg yolks from the whites. Place each egg yolk in individual small bowls or keep inside their shells. Place the egg whites and salt in a large bowl of a stand mixer.

Using a whisk or a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites, starting on low speed and then slowly increasing to high speed, until stiff peaks form, about 3 minutes in a stand mixer.

Use a spoon to transfer the stiff egg whites onto the prepared baking sheet and form two mounds. Then use the back of a spoon to make egg yolk-size indentations in the center of each one so they look like nests. Bake for 2 minutes.

Remove from the oven, then gently place each egg yolk in the indentation of each cooked egg white. Return the baking sheet to the oven, and cook for 4 more minutes. Allow it to cool for one minute. The yolk will continue to cook as it cools.

Serve over avocado toast, if desired.

Crack each egg and separate the egg yolks from the whites. Place each egg yolk in individual small bowls or keep inside their shells. Place each egg white along with a pinch of salt in a microwave safe bowl or mug.

Using a whisk or a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites in the bowl until stiff peaks form, about 3 minutes with a hand mixer.

Use the back of a spoon to make an egg yolk-size indentation in the center of the bowl so it looks like a nest. Microwave the egg whites for 25 seconds.

Place the egg yolk carefully in the middle of the cooked egg whites, and return to the microwave for 30 more seconds, or more depending on desired level of doneness.

Serve over avocado toast, if desired.